Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

Abstract

The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

Genetic‐environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

“…The effect of temperature on chemical bean compounds decreased in the period with low average temperature, thus, cold conditions may decrease the accumulation rate of bean chemical compounds. The average VPD correlated with bean chemical compounds during the bean size enlargement stage (6-12 WAF) when its value was high and during the bean filling stage (20)(21)(22)(23)(24)(25)(26). The rainfall was correlated with bean content of volatile compounds and secondary metabolites at different periods of the bean growth stage (8-12 and 14-18 WAF, respectively).…”

“…For example, temperature was reported to have more effect on bean content and chemical composition than any other environmental variable, 18,20,21 with high temperature linked with low bean weight and density, and high bean content of chlorogenic acids, alkaloids, and fatty acids 22 . Soil water availability and irrigation were also found to increase bean size, yield, as well as phenols, lipids, chlorogenic acid bean content, and cup quality 20,23‐25 . Altitude and shade have been found to increase bean size and density 26,27 as well as bean fatty acids 28 .…”

“…22 Soil water availability and irrigation were also found to increase bean size, yield, as well as phenols, lipids, chlorogenic acid bean content, and cup quality. 20,[23][24][25] Altitude and shade have been found to increase bean size and density 26,27 as well as bean fatty acids. 28 The coffee growing environment also influenced volatile compounds and contributed to define trade classifications based on geographic origin.…”

Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review

“…In Colombia, Central America, Hawaii, the wet method is used to remove the exocarp and mesocarp from coffees. Regarding top quality coffees, the semi-dry method promotes a major enhancement in consistency (body), felt on the palate, acidity, and more caramel-fruity or herbal flavor (Ferreira et al 2021). CGA is found in lower concentrations in the semi-dry method than in the dry process, while sucrose content is higher in the semi-dry process than in either the dry or wet processes; therefore, pulped natural coffees are strongly appreciated in blends for espresso (Bastian et al 2021).…”

Desempenho agronômico e qualidade sensorial de genótipos de Coffea arabica L. cultivados em altitude de transição

“…Para os dois anos em estudo (2021 e 2022), todos os genótipos em todos os regimes hídricos analisados apresentaram produtividade média superior a 35 sc/ha. Essa resposta é importante, tendo em vista que o ensaio experimental em questão se encontra em uma região restritiva para o cultivo do cafeeiro Arábica e mesmo assim forneceu produções superiores à média nacional do ano de 2022 (25 sc/ha) conforme destacado pela CONAB (2023).…”